Carnitas Del Crock Pot

Submitted by COOKGIRl

"From thekitchn.com. This will get your through a busy week. Cheap, filling, satisfying..."

 

• Ready In: 8hrs 10mins
• Ingredients: 11
• Yields: 20 tacos

ingredients

• 2721.55-3628.73 g pork butt, also called pork shoulder
• 29.58 ml coarse salt
• 14.79 ml ground cumin
• 14.79 ml fresh ground black pepper
• 14.79 ml dried oregano
• 9.85 ml ground cinnamon
• 4.92 ml cayenne pepper (to taste)
• 8 whole garlic cloves, smashed
• 4 chipotle peppers (canned or dried, I cheat and add 1 tablespoon Tabasco chipotle sauce)
• 236.59 ml tomato juice
• 236.59 ml fresh orange juice

directions

1. Trim excess fat from the meat and discard.
2. Place the meat in a large Crock pot/slow cooker.
3. Combine the remaining ingredients in a bowl and pour over the meat.
4. Cover Crock pot and program to cook on LOW for 8 hours.
5. Meat is done when it literally falls off the bone.
6. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. (I used boneless pork butt.).
7. Skim the fat from the juices and keep as a medium for re-heating the meat. Or, use the leftover juices as a soup base.
8. For carnitas tacos: (if necessary reheat) the meat and serve in corn tortillas with all your favorite taco trimmings: fresh cilantro, guacamole, cotija, diced white onion, lime wedges, etc.

Reviews

[donnaarch]

Very yummy. I did add onions and it took a bit longer to cook than directed. Will definitely make it again. Only thing I may change is a little less cinnamon. It was a bit much for us, but we loved it any way. Thanks.

 

[Chef Buggsy Mate]

This recipe is so simple yet tastes like something you slaved away at. Everything melds together so nicely and really works to create a wonderful shredded pork...and this is coming from a non pork fan. We placed the meat in corn tortillas and topped it with a little cheese, lettuce and tomato. I served green cilantro rice on the side. This is a recipe that I will definitely be making again. I can't wait to serve it next time we have company as I am sure it will be a crowd pleaser. Thanks for sharing your recipe Cookgirl. Made and reviewed for the 50th AUS/NZ Recipe Swap.